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Kualitas Teh Berbahan Dasar Bunga Belimbing Wuluh

Sugiarmawan, I Kadek Edi

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ISBN/ISSN: 18.1.3.1.278
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.278
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Kualitas Bolu Karamel Gluten Free Dengan Menggunakan Tepung Mocaf

Apriana, I Ketut Aris

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ISBN/ISSN: 18.1.3.1.293
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.293
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Perbedaan Uji Organoleptik Kualitas Kerupuk Kulit Daging Kakao ( Theobroma Ca…

Oktayasa, I Wayan

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ISBN/ISSN: 18.1.3.1.292
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.292
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Kualitas Cookies Berbahan Dasar Tepung Wortel

Mitadwiyanti, Ni Kadek

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ISBN/ISSN: 18.1.3.1.271
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.271
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Analisis Standar Penyimpanan Bahan Makanan Di Finns Beach Club Canggu

Mahardika, I Made Dwi Yan

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ISBN/ISSN: 18.1.3.1.263
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.263
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Penerapan Standar Resep Untuk Menjaga Kualitas Makanan Di Finns Beach Club

Meilita, Tiara

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ISBN/ISSN: 18.1.3.1.240
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.240
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Kualitas Keripik Pangsit Berbahan Dasar Tepung Oat

Sindova, Thalia Virginia

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ISBN/ISSN: 18.1.3.1.239
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.239
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Penerapan Standar Operasional Prosedur Pengolahan Makanan Di Vertical Coffee Bar

Saputra, Cindy Angelina

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ISBN/ISSN: 18.1.3.1.235
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.235
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Inovasi Brownies Berbahan Dasar Tepung Kedelai

Seira, Ruby

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ISBN/ISSN: 18.1.3.1.201
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.201
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Prosedur Penerapan General Cleaning Room Di Hotel Holiday Inn Resort Baruna Bali

Putra, I Putu Agus Darma

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ISBN/ISSN: 18.1.3.1.195
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Call Number: 808,068

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ISBN/ISSN: 18.1.3.1.195
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